Place the ingredients for the sauce in a small saucepan over a low-medium heat. Cook for about 10 minutes, or until the liquids have thickened slightly and become saucy. Set aside.

In a medium sized bowl, tossed the drained and cubed tofu pieces in the cornflour. You could also add some sesame seeds and sea salt, if you like.

Prepare the buckwheat noodles according to the instructions on the packet. If you use the brand I did, I like to cook them in boiling water. Some noodles tend to become mush when you do that, however, so read your packet and follow suit. Once they’re cooked, drain, drizzle liberally with sesame oil (to stop them sticking) and cover with a lid, to trap the steam and stop them from drying up.

In a large heavy bottomed saucepan or wok, heat the sesame oil over a medium high heat. Add the coated tofu cubes in batches, and cook until each side of the cube is golden. Don’t overcrowd the pan or the tofu will become soggy. Place the cooked tofu on a plate to the side.

Once you have cooked all the tofu, keep the wok on a medium high heat, and pour in the sauce. It will bubble and spit, so be careful. Allow it to thicken for a minute or so, before adding the buckwheat noodles.

Gently break up the noodles with your fork, and then add the carrots. Depending on how cooked you like your veg, you might want to add the carrots and radishes before the noodles.

Add the pak choi, radish and carrot greens and the tofu, and gently toss to coat. Once cooked to your liking (be aware that buckwheat noodles can be fickle, so don’t overcook them) remove from the heat.

Sprinkle with toasted sesame seeds, drizzle with extra sesame oil and serve.